Spring Potato Salad Recipe

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Kick off grilling and picnic season with a side dish that everyone loves… potato salad! This flavorful version features our secret ingredient (It’s pickles and pickle juice!) that brings a brightness to this traditional dish. Serve it on a bed of baby spring greens with our Grilled Italian Sausage and Vegetable Skewers for a fulfilling and nourishing meal.

5
1 pound potatoes, (Yukon gold preferred, peeled, and cut into ¾-inch cubes
1 small celery stalk, cut into ¼-inch dice
1 bunch organic green onions, root and tip ends trimmed and thinly sliced
1⁄3 cup sliced dill pickles, cut into ½-inch cubes
2 hard boiled eggs, quartered lengthwise and each quarter cut into four pieces
1⁄4 cup Paleo mayonnaise
1 teaspoon dill pickle juice
  fresh ground pepper and sea salt, to taste
  1. Bring a large saucepan of water to a boil over high heat. Add potatoes and cook until tender, about 10 minutes. Drain and cover in ice water to stop the cooking process. Let sit in the ice water bath for about 3 minutes, then let drain/dry while chopping the vegetables, about 10 more minutes.
  2. Place the potatoes, celery, green onions, pickles, and eggs in a large bowl and gently mix.
  3. Combine the mayonnaise and pickle juice in a measuring cup, and mix well. Pour over the potato mixture and gently mix until all potatoes and veggies are covered in a light layer of the dressing. Taste and season with salt and pepper as desired.
  4. Let salad cool in the refrigerator for at least 3 hours to allow the flavors to develop. Serve over a bed of baby salad greens.

Source: Lani Jacobs-Banner